The wines of Az. Agr. Roberto Mazzi: elegance and finesse.

Valpolicella Classico Superiore DOC “Sanperetto”

This is one of the two Valpolicella Classico Superiore released by the estate. The grapes that go into the blend are vinified fresh without being dried and they are the grapes that are not used for the production of Amarone and of Recioto.

This wine matures for 12 months, 70% in large oak casks and 30% in stainless steel vats.

The colour is ruby red of a medium intensity. The nose shows black and red cherry notes. There is a pleasant and slightly bitter finish in the mouth.

Blend: 70% Corvina and Corvinone. 20% Rondinella, 10% Molinara.

Food matches: slightly chilled as an aperitif, white meat dishes, grilled meat.

Approximately 15,000 bottles are produced each year.

 

Valpolicella Classico Superiore DOC “Poiega”

The grapes of the Poiega vineyard are dried for 40 days before being vinified. During this time the grapes loose approximately 30% of their weight (due to water evaporation) and the final structure of the wine is modified as all the compounds are concentrated. The wine matures for 18 months in French oak barriques and it is finished in the bottle for further 6 months. The Valpolicella Classico Superiore Poiega can be considered the younger brother of Amarone due to its structure and body, but at the same time it is fresh and pleasant to drink which is typical for a Valpolicella.

This wine is considered by the Mazzi estate as a better alternative to a Valpolicella Superiore made with the Ripasso method (the Valpolicella wine is racked onto the freshly pressed dregs of Amarone and left to rest for 15/20 days) which is not produced.

Blend: 70% Corvina and Corvinone, 25% Rondinella, 5% Molinara.

Food matches: game, roasts, medium seasoned cheese.

Approximately 8,000 bottles are produced each year.

 

Amarone della Valpolicella Classico DOC “Punta di Villa”

This is one of the two Amaroni made with the grapes grown in the “Punta di Villa” vineyard, so called due to its shape. The Corvina, Corvinone and Rondinella grapes are dried till the first/second week of January. The grapes loose approximately 60% of water so that the wine can be defined as a “dry passito” of great structure. The wine matures for 30 months in French oak barriques (70% new) and it is finished in the bottle for additional 12 months.

Amarone is produced only in good vintages when the quality of the grapes makes them suitable to be dried for a long time.

Blend: 70% Corvina and Corvinone. 20% Rondinella, 10% Molinara

Food matches: game, braised meat, stews, seasoned cheese.

Approximately 9,000 bottles are produced each year.

 

Amarone della Valpolicella Classico DOC “Castel”

This Amarone is made every year (except for the vintages not suitable for Amarone), but the decision to bottle it as “Castel” or to blend it with the Amarone “Punta di Villa” is taken before bottling. In case the estate decides to use it in the blend of the other Amarone, the name “Punta di Villa” is maintained as the percentage of this wine is larger. The Amarone from the Castel vineyard usually has a higher alcoholic strength and a slightly higher percentage of residual sugar.

According to Antonio Mazzi, it is better to drink the Amarone “Castel” on its own or matched with seasoned cheese, while the Amarone “Punta di Villa” is best matched with roasts or with game.

Blend: 75% Corvina and Corvinone, 20% Rondinella, 5% Molinara.

Food matches: excellent at the end of the meal on its own or with seasoned cheese.

Approximately 3,500 bottles are produced each year.

 

Recioto della Valpolicella Classico DOCG “Le Calcarole”

As the grapes are dried till the beginning of February, it is possible to make this extraordinary sweet wine only in the vintages where the grapes can still remain flawless after four months of drying. A small percentage of Croatina grapes (approximately 10%) is added as it gives the wine additional acidity. In fact the acidity and the tannins (due to the maturation in barriques for 24 months) balance the high sugar content.

Blend: 70% Corvina and Corvinone. 20% Rondinella, 10% Croatina.

Food matches: particularly interesting with spicy cheese and with dry pastry. Ideal with bitter chocolate (70% cocoa). 

Approximately 5,000 bottles are produced each year.